More Great Recipes: Dinner | Lamb/Sheep | Lunch | Main Dish


Lebanese kibbeh burgers


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

I came across this recipe online and tried it the other day...it is DELICIOUS! You can also substitute Lamb for Beef...tastes just as good.


Ingredients You'll Need

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted (or small pita bread)
80g baby spinach
200g hommus


Directions

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.


Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.


Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.


Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.


Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.


Notes & tips: Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.


Questions, Comments & Reviews


It's also stacked along with dried beans and lentels.

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